
Chef Gilbert Pepin, Executive Chef, 7X Beef
Asian Style Marinade
Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef
Ingredients:
- 1/2 Tamari or Soy Sauce
- 1/2 Cup Water
- 2 Tblsp. Peanut Oil
- 2 Tblsp Chopped Ginger
- 2 Cloves Garlic
- 1/4 Cup Brown Sugar
- 1/4 Cup Cilantro
- 1/4 Cup Green Onions
- 1 Tsp. Onion Powder
- 1/2 Tsp. Chili Flakes{item} |
Instructions:
Place all ingredients in a blender on high for two minutes until smooth. Marinate steaks for 2 to 4 hours. Makes enough for 2 pounds of steak.Cabernet Reduction Sauce
Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef
Ingredients:
- 1 cup Cabernet Sauvignon
- 3 cups veal stock or beef broth
- 3 sprigs fresh thyme
- 1 bay leaf
Instructions:
In a heavy-bottomed 2-quart sauce pan, reduce wine over medium-high until it reaches a syrupy consistency. Add stock, thyme, and bay leaf, and further reduce for 20 minutes or until one cup remains. Season with salt and pepper, then pass through fine mesh strainer.Grilled 7X Ribeyes
Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef
Ingredients:
- 12-ounce 7X ribeyes
- Salt and pepper
Instructions:
Ribeyes should be at room temperature for 20 minutes prior to grilling. During that 20 minutes, heat a gas grill on medium high heat. Season steaks with salt and black pepper, and place gently on grill. If a flare-up occurs, move meat to one side and turn down the grill. Cook steaks four minutes on each side for medium rare, then set aside to rest for 5 minutes. Slice on the bias, and serve with Cabernet Reduction Sauce.Maitake Mushrooms for 7X Ribeye
Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef
Ingredients:
- 1 pound maitake mushrooms
- live oil or butter
Instructions:
In small sauté pan over medium heat, lightly sauté mushrooms in olive oil or butter for about three minutes.Mediterranean Marinade
Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef
Ingredients:
- 2 Tbsp Red Wine Vinegar
- 1 Tbsp Balsamic Vinegar
- 1/4 Cup Red Wine
- 1/2 Virgin Olive Oil
- 1/2 Tsp Onion Powder
- 1/2 Tsp Crushed Black Pepper
- 6 Basil Leaves{item} |
Instructions:
Place ingredients in a blender on high for two minutes until smooth. Marinate steaks for 4 to 6 hours. Makes enough for 2 pounds of steak.Perfect Mashed Potatoes
Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef
Ingredients:
- 2 pounds Yukon gold potatoes
- 4 ounces sour cream
- 2 ounces butter, softened and at room temperature
- 1 teaspoon chopped rosemary
- Salt and white pepper
Instructions:
Place whole potatoes in heavy 4-quart pot and cover with water, then bring to boil and cook until potatoes are fork-tender. Drain well with colander. Mash potatoes by hand or (gently) with electric mixer, adding butter, sour cream, rosemary, and then salt and pepper to taste.Rocky Mountain Rub
Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef
Ingredients:
- 2 Tbsp Brown Sugar
- 1 Tsp Onion Powder
- 1 Tsp Dried Thyme
- 1 Tsp Paprika
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Cumin
- 1/2 Tsp Cayenne
- 1/2 Tsp Crushed Black Pepper{item} |
Instructions:
Combine all ingredients in a spice grinder and pulse 30 seconds or mix in a bowl for 1 minute until well blended. Rub on steak prior to searing on flat iron. Makes enough for 2 pounds of meat.Rosemary Chips for Garnish
Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef
Ingredients:
- 2 large baking potatoes
- 1 quart canola oil
- 4 sprigs rosemary{item}